Moroccan Chicken
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 352.5
- Total Fat: 11.0 g
- Cholesterol: 46.2 mg
- Sodium: 1,330.2 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 10.1 g
- Protein: 23.7 g
View full nutritional breakdown of Moroccan Chicken calories by ingredient
Introduction
**Not for the sodium conscious**Really good, but maybe a bit too high in sodium. Not for people who are monitoring this. But a yummy treat! Easy to make and very flavorful.
Skip the chicken and add some added chickpeas for a vegetarian option. **Not for the sodium conscious**
Really good, but maybe a bit too high in sodium. Not for people who are monitoring this. But a yummy treat! Easy to make and very flavorful.
Skip the chicken and add some added chickpeas for a vegetarian option.
Number of Servings: 4
Ingredients
-
Chicken breast (1 cut into 1 in chunks)
Chicken thigh (1/2 cut into 1 in chunks)
Olive oil (to coat pan/cook)
Paprika (2 tsp)
Cinnamon (3/4 tsp)
Cumin (1 tsp)
Corriander (1/2 tsp)
Cayanne Pepper (1/4 tsp- more to spice it up)
Black Pepper (1/2 tsp)
Salt (1/2 tsp)
Ground or Fresh Ginger (1 tsp)
Yellow Onion (1 diced)
Garlic (2 cloves minced)
Carrots (3 large diced)
Tomato Paste (3 tbsp)
Chipotle Chile in Adobo Sauce (1 chile diced)
Chicken or Veggie Broth (2 cups)
Chickpeas cooked and drained (2 cups)
Lemon (1- juice of and zest)
Cilantro Fresh (1/4 cup + extra for topping)
Tips
Serve over brown rice or couscous!
Directions
Mix all dry seasonings together in a bowl.
Cook chicken in a small amount of olive oil, adding 1/2 of the seasoning mixture.
Remove chicken from pan.
Using the same pan add onion, garlic, and carrots. Saute for 4-6 mintes. Add the remaining seasoning mix
Add chicken back into the pan.
Then add tomato paste, chile, chickpeas, and chicken broth.
Bring to a boil and reduce heat until thickens.
Remove from the heat, and stir in lemon juice and cilantro.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SMSHEPHE77.
Cook chicken in a small amount of olive oil, adding 1/2 of the seasoning mixture.
Remove chicken from pan.
Using the same pan add onion, garlic, and carrots. Saute for 4-6 mintes. Add the remaining seasoning mix
Add chicken back into the pan.
Then add tomato paste, chile, chickpeas, and chicken broth.
Bring to a boil and reduce heat until thickens.
Remove from the heat, and stir in lemon juice and cilantro.
Serving Size: 4
Number of Servings: 4
Recipe submitted by SparkPeople user SMSHEPHE77.